Chicken Caesar Salad

• 1 12 lbs chicken tenders or 1 12 lbs boneless chicken breasts
• 2 tablespoons extra virgin olive oil
• 14 teaspoon crushed red pepper flakes
• 4 garlic cloves, crushed
• 12 cup dry white wine
• 12 lemon, juice of
• 12 cup chopped flat leaf parsley
• salt and black pepper
• 1 (2 ounce) can anchovies, drained
• 4 large garlic cloves, cracked away from skins and finely chopped
• 12 cup extra virgin olive oil
• 2 teaspoons Worcestershire sauce
• 1 lemon, juice of
• 14 cup pasteurized egg substitute
• 12 cup grated parmigiano
• 2 heads romaine lettuce, trimmed and coarsely chopped

1. Chicken:.
2. Heat a large nonstick skillet over medium high heat.
3. Add olive oil in a slow steady stream.
4. Add crushed pepper, crushed garlic, and clicken tenders.
5. Saute chicken in garlic oil until lightly browned on all sides, about 5-6 minutes.
6. Add wine to the pan and reduce heat to medium low.
7. Let the liquid cook out and tenders cook through, about 3-4 minutes more, then remove pan from heat.
8. Squeeze lemon juice over chicken and sprinkle with parsley, salt and pepper.
9. Pile tenders alongside a generous portion of Caesar greens and serve.
10. Salad:.
11. .Combine anchovies, garlic and oil in a metal or heatproof glass bowl.
12. Place bowl on grill top and cover grill.
13. Cook oil mixture 2-3 minutes or until garlic is speaking by sizzling in oil.
14. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil.
15. Cooked anchovies melt away easily and the flavor changes from fishy to nutty.
16. Transfer oil mix to large salad bowl.
17. Add Worcestershire, lemon juice, egg, pepper and cheese while beating with a fork.
18. 4.
19. Toss greens to coat with dressing.

chicken tenders, extra virgin olive oil, red pepper, garlic, white wine, lemon, flat leaf parsley, salt, anchovies, garlic, extra virgin olive oil, worcestershire sauce, lemon, egg substitute, parmigiano

Taken from www.food.com/recipe/chicken-caesar-salad-208517 (may not work)